Cooking instructions
Heat the oil in a saucepan and add onion, garlic and spices (turmeric, ground coriander, cumin, ginger, cardamom) and fry for a few minutes.
Add potato, tomato paste, carrot, butternut squash, 60g cauliflower, creamed coconut, and vegetable stock and cook until vegetables are soft.
Blend until smooth.
Add yellow split peas, red pepper and red lentils and cook until beginning to soften.
Add the coriander and lime juice and cook through.
Off the heat stir through the cream
Season to taste.


Comments
Just had this soup for lunch - it was delicious!
I enjoyed this soup and am a big fan of lentil soups, however I was a little disappointed as I felt it could have done with a little more spice - I added half a teaspoon of chilli powder to my bowl today before heating it, which much improved the flavour.
LOVED it!!!!!
One of the nicest from NCG!!!! I'll have to disagree with Gina, I like mild soup, and you obviously need to cater for all tastes! You can add spice if you like once you buy your own!!!